Darlene from Port Angeles sent us this recipe and photo along with a glowing review of our gourmet canned tuna:
My first can of SPC albacore was a gift to me. I was wondering what could be so special about a can of albacore tuna? Well, my first taste blew me away. It was incredibly delicious – like getting an albacore medallion right out of the can. These medallions are so tightly packed in the can with the only other ingredient being salt that they are a little hard to get out. However, it didn’t take long to figure out dishes to use this delicious albacore in – salads, sandwiches, lettuce wraps, and grilled sandwiches. Then I remembered my mother’s tuna casserole – kind of a “comfort food” from long ago. I didn’t have my mother’s recipe so I figured out one of my own – it’s not your mother’s tuna casserole!
Serves about 4 – 6
- 2 ½ c. “shell-shaped” pasta (or any other desired shape – farfalle, rotini, etc.)
- ½ c. frozen “early harvest petite peas” with no added salt
- 2-3 quarts salted water
Bring water to boil with salt in 4 qt. stock pot – I always add a few drops of oil to prevent sticking. Add pasta and cook according to directions on package –usually about 8 minutes. Add frozen peas to pot about 4 minutes before pasta is cooked. Drain pasta and peas well when done.
- 1 tbsp. olive oil
- ½ c. chopped onion
- ¾ c. chopped celery – ¼ to ½ inch pieces
- ½ sweet red pepper – chopped in ¼ to ½ inch pieces
- 2 tbsp. freshly finely chopped parsley
- 2 X 7.5 oz. cans of Alaska Gold Albacore Tuna – use oil from tuna
- 1 X 10 ½ oz. can of cream of celery soup
- ¼ to ½ can of milk or cream depending on desired thickness of sauce
- 1 tbsp. capers, rinsed and draineds
- salt and pepper to taste
- optional – ½ tsp. Old Bay seasoning
Heat olive oil in medium saucepan over medium heat. Add chopped onion, celery, and red pepper to oil and sauté until vegetables start to soften and become more opaque. Turn down heat, add the whole can of soup, and stir to make smooth. Add contents of both cans of albacore – liquid and all! Add milk or cream to the sauce for the desired consistency and heat but don’t boil. Stir in capers and Old Bay seasoning, if desired.
After draining pasta and peas, return to stock pot (heat off) and add the albacore sauce mixture. Stir lightly to combine. Enjoy!